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Study on the utilization of by‑products of wheat milling industry for the development of biodegradable plates.
Anjali, Rana and Oorjitha, Dogiparthi and Suresh, D. Sakhare and Sathyendra Rao, B. V. and Aashitosh, A. Inamdar (2023) Study on the utilization of by‑products of wheat milling industry for the development of biodegradable plates. Journal of Food Science and Technology, 60 (7). pp. 2042-2049. ISSN 0022-1155
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J Food Sci Technol (July 2023) 60(7)2042–2049.pdf - Published Version Restricted to Registered users only Download (658kB) | Request a copy |
Abstract
The present study aims at utilizing wheat bran and resultant atta to produce biodegradable-edible plates as an alternative to plastic plates. The edible plates were prepared using diferent combinations of wheat bran and resultant atta in diferent ratios viz., WB, 90:10 (WR10); 80:20 (WR20), 70:30 (WR30). Using farinograph, it was observed that the higher the bran higher the water absorp�tion. The doughs from the blends were prepared with water at two diferent temperatures (100 °C and 27 °C), sheeted, moulded and baked. Plates produced from WR10, 20, 30 were analysed further and based on break test, leak test and sensory WR30 was chosen as the best. WR 30 was found to leak at 23.01±0.24 min with hot water and 85.42±0.11 min with water at room temperature. Moisture, ash, fat, protein, and total dietary fbre content was 4.3±0.016, 4.90±0.08, 3.86±0.075, 16.06±0.082 and 26.92±0.166 respectively. Shelf-life predicted for plate was 250–285 days based on MSI studies done.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Edible plates · Wheat bran · Milling by-products · Biodegradable plates · Tableware · Disposable ware |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 04 Milling |
| Divisions: | Flour Milling Bakery and Confectionary Technology Technology Transfer and Business Development |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 25 May 2023 04:25 |
| Last Modified: | 25 May 2023 04:25 |
| URI: | http://ir.cftri.res.in/id/eprint/16466 |
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